and work them through the dough. Let ferment for 1 hour in room temperature. The refrigerate the dough *overnight. In the morning preheat your oven and shape the boule.

Bake :

for 20 minutes at 490 F

for 20 minutes at 450 F

and for 20 minutes at 400 F.

* I decided to refrigerate the dough because I wanted to bake without a baking pan. The dough at room temperature was too wet and weak to shape a loaf. When cold it was easier to shape it. I always put my bread to the previously steamed oven to achieve a good oven spring of my loaves.

How I stem my oven:

I tried many ways of producing heavy stem in my oven. But all of them was not safe. Spraying the water resulted with two explosions of the bulb. I have burnt my hands a few time pouring hot water into a pan inside the preheated oven.

At the bottom of the oven I put the pan and pour 4 cups of tap water. Then I turn the oven on and let it heat to 500F. During the preheating the water slowly evaporates and turns into steam. Then I put a loaf into the oven and I let the stem work. I usually don't reduce the temperature of the oven for the first 20 minutes of baking . I believe it is a key factor to get good oven spring and a beautifully shaped loaf.